These Low Carb Candy Cane Chocolate Cake Squares are the ultimate holiday treat! Moist, chocolate cake with a refreshing sugar-free candy cane twist-perfect for Christmas parties or a cozy night in. They're diabetic-friendly, gluten-free, and so easy to make.
You won't believe these sugar free candy cane chocolate cake squares are guilt-free! Whip up a batch and impress your family with this festive dessert that tastes like a winter wonderland. You might also love these holiday treats during the festive season:
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Why you'll love this low carb candy cane chocolate cake squares recipe
- Diabetic-Friendly and Sugar-Free: These cake squares satisfy your sweet tooth without spiking your blood sugar, making them a perfect treat for anyone following a diabetic-friendly lifestyle.
- Festive Candy Cane Flavor: The peppermint extract and crushed sugar-free candy canes create a holiday vibe that's irresistible for Christmas celebrations.
- Gluten-Free Goodness: Made with almond flour, this recipe is completely gluten-free, so it's ideal for anyone avoiding gluten while still enjoying delicious desserts.
- Rich Chocolatey Texture: The combination of cocoa powder, sugar-free chocolate chips, and espresso powder gives these squares a deep, fudgy chocolate flavor that feels satisfying without the guilt.
- Quick and Easy to Make: With simple ingredients and straightforward steps, this low carb candy cane chocolate cake recipe is perfect for busy holiday baking while delivering an impressive dessert everyone will love.
Ingredients needed
- Almond Flour: Used as a gluten-free base for a soft and moist texture.
- Powdered Sweetener: Adds sweetness without the sugar, perfect for diabetic-friendly desserts.
- Sugar-Free Chocolate Chips: Enhances the rich chocolate flavor and adds texture.
- Cocoa Powder: Provides a deep chocolate flavor that's key to this recipe.
- Peppermint Extract: Delivers the classic candy cane flavor.
- Crushed Sugar-Free Candy Canes: Adds a festive crunch and peppermint flavor to the frosting.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make these low carb candy cane squares?
STEP 1: Preheat your oven to 350°F. Then in a large bowl whisk together your dry ingredients.
STEP 2: Once the dry ingredients are whisked together, add in the wet ingredients for the cake. Mix with a rubber spatula until well combined.
- Step 1: Preheat oven and mix dry ingredients.
- Step 2: Add wet ingredients and combine.
STEP 3: Melt the sugar free chocolate chips in the microwave, (2-30 second increments) Add the melted sugar free chocolate chips to the cake batter and combine until well incorporated.
STEP 4: Line an 8 x 8 baking pan with parchment paper and then transfer the cake batter to the pan. Smooth out with a rubber spatula or cake knife. Then bake at 350°F for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Step 3: Mix the cake batter well.
- Step 4: Transfer to pan and bake.
STEP 5: Make the frosting while the cake is baking. Beat the cream cheese and half of the powdered sweetener until smooth, scraping down the sides of the bowl a couple of times.
Then in another bowl beat the heavy whipping cream, the remaining half of the powdered sweetener and vanilla extract until thick (about two minutes). Combine the cream cheese mixture and cream mixture and beat once more to get out all the lumbs.
STEP 6: Once the cake is baked and cooled completely, transfer the frosting to the top of the cake and spread out evenly. Sprinkle with crushed sugar free candy canes or peppermints. (See recipe card for which candy canes I used).
- Step 5: Make the frosting.
- Step 6: Transfer the frosting to the cooled cake. Spreading out evenly.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.
Top Tip
Allow these diabetic candy cane chocolate cake squares to cool completely in the pan. If you remove it too soon, it may fall apart. Let it set in the pan to maintain its shape and make frosting easier.
Recipe Tips
- Peppermint Extract: A little goes a long way-measure carefully to avoid an overpowering flavor.
- Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for smooth mixing.
- Don't Overmix: Overmixing the batter can make the cake dense.
Variations
- Chocolate Drizzle: Melt extra sugar-free chocolate chips and drizzle on top for a fancy finish.
- White Chocolate: Swap sugar-free chocolate chips with sugar-free white chocolate chips for a different twist.
- Extra Crunch: Sprinkle crushed nuts or more candy canes on top for added texture.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw before serving.
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Recipe Card
Low Carb Candy Cane Chocolate Cake Squares
RECIPE VIDEO
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sweetener sugar substitute
- ¼ cup Cocoa Powder
- 1 teaspoon espresso powder
- 3 large eggs
- ¾ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup sugar free chocolate chips melted and slightly cooled
Frosting
- 4 oz cream cheese softened
- ¼ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- ¼ cup Heavy Whipping Cream 35%
- ½ cup sugar free crushed candy canes or peppermint candy for sprinkling on top
Instructions
- Preheat your oven to 350°F.
- In a large bowl, whisk together all the dry ingredients for the cake.1 cup almond flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup powdered sweetener sugar substitute, ¼ cup Cocoa Powder, 1 teaspoon espresso powder
- Add the wet ingredients to the dry mixture and mix with a rubber spatula until combined.3 large eggs, ¾ cup melted butter, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
- Melt the sugar-free chocolate chips in the microwave in two 30-second bursts, stirring between each.½ cup sugar free chocolate chips
- Pour the melted chocolate into the batter and mix until fully blended.
- Line an 8x8 baking pan with parchment paper. Spread the batter evenly into the pan using a spatula.
- Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
- While the cake is baking, beat cream cheese and half the powdered sweetener in a bowl until smooth.4 oz cream cheese, ¼ cup powdered sweetener sugar substitute
- In another bowl, beat heavy whipping cream, the rest of the powdered sweetener, and vanilla until thick. Combine with the cream cheese mixture and beat again to remove lumps.1 teaspoon vanilla extract, ¼ cup Heavy Whipping Cream 35%, ¼ cup powdered sweetener sugar substitute
- Once the cake is cool, spread the frosting evenly over the top and sprinkle with crushed sugar-free candy canes. (Watch the video for more detailed visual instructions).½ cup sugar free crushed candy canes or peppermint candy
- For a snack, cut the cake into 16 smaller squares for bite-sized portions. If you're serving it as a dessert, cut it into 9 larger squares for a more generous treat. Either way, these cake squares are sure to satisfy!
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Sarah says
the recipe says 1 espresso powder what does that mean? 1 tsp or 1 tbsp?!
Oscar Chimenti says
1 tsp, I updated the recipe.